Sweet potato wedges with chickpeas and Basil Cinnamon

A new twist to wedges! The combination of subtle sweetness, cinnamon and citrus makes for a delicious taste experience.

30
 Min. |   
2
portions

Ingredients

  • 100 g chickpeas
  • 1 sweet potato
  • 1 eggplant
  • 1 orange
  • 1/2 Seedbar Basil Cinnamon contained in the Seedbundle Inner Peace
  • 4 pitted dates
  • 1 red onion
  • 1 clove of garlic
  • 2 tbsp sour cream
  • 2 tbsp olive oil
  • 2 tbsp coconut oil
  • 1 tsp chilli powder
  • 1 pinch of cinnamon
  • Salt & pepper

€9.99

per pack (3 Seedbars)

Step 1

Preheat the oven to 200°C (top and bottom heat, recommended) or 180°C (fan oven). Peel the sweet potatoes and cut lengthwise into wedges. Mix olive oil, cinnamon, chilli powder and salt in a large bowl and marinate the sweet potato wedges in it. Place on a baking tray covered with baking paper and bake for about 20 to 25 minutes.

Step 2

Meanwhile, peel and finely dice onion and eggplant. Peel and grate garlic. Finely dice dates.

Step 3

Wash the orange thoroughly with hot water. Grate the zest. Then cut in half and squeeze out the juice. Strain and rinse the chickpeas.

Step 4

Heat coconut oil in a pan. Fry onions in it. Add garlic, eggplant, chickpeas, dates, orange zest as well as juice and fry for about 8 minutes. Season with salt and pepper.

Step 5

Harvest Basil Cinnamon. Garnish the sweet potato wedges with eggplant, chickpeas, sour cream as well as fresh Basil Cinnamon and enjoy.

Recipe provided by the cooking app KptnCook.

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